Pies with Cherry-Cinnamon Filling Recipe
Very tender, soft, tasteless pies! The same pie when there is little dough and a lot of filling… mmmm-Yummy!!! Cherry-my favorite filling, and if it is also homemade, then just lick your fingers! A light, subtle taste of cinnamon adds variety and uniqueness to the taste. Pies do not stale for a long time. They can even be frozen (if they remain)))! At the exit, the number of pies is just for a small family!
Servings
14
Cook Time
270minutes
Servings
14
Cook Time
270minutes
Ingredients
Dough:
Filling:
Crumb:
Lubrication:
Instructions
  1. Dissolve the yeast in water.
  2. Mix the sifted flour with salt and sugar.
  3. Beat the eggs well!
  4. Add the dissolved yeast to the dry mixture.
  5. Add the beaten eggs. Knead the dough-collect in a ball.
  6. Gradually add pieces of butter. Knead dough. Knead for 10-15 minutes. Leave to rise in a warm place for 2.5 hours. After an hour, knead the dough.
  7. While the dough is fermenting, prepare the filling. Put cherries, sugar, butter, and cinnamon in a saucepan. Cook until the sugar dissolves over a low heat. Dissolve the starch in the juice and add to the saucepan. Boil until a thick cream. If the cherries are frozen, do not forget to defrost them first. But with homemade canned food, the taste is more vivid!
  8. Prepare the sprinkle-crumbs. Flour, sugar, butter chop into crumbs, preferably small.
  9. Coming up knead dough and divide into equal parts. I have 14 balls. We give them a little rest.
  10. Roll out the ball in the layer and put 1 tablespoon spoon of filling.
  11. We pinch the edges well. Form a beautiful pie. Pies spread on parchment and insist for 30-40 minutes.
  12. Beat the egg with vanilla sugar and milk. After proofing, grease the pies.
  13. Sprinkle the pies with crumbs. Send in a preheated 200°C oven for 15-20 minutes. Focus on your oven.
  14. Cool on a wire rack. Enjoy your tea! This is sooo delicious!
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